Designing gluten free bakery and pasta products

Designing gluten free bakery and pasta products / Marina F. de Escalada Pla, Carolina E. Genevois, editors.

The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity. Currently the best treatment is the strict adherence to a diet without sources of prolamins and gliadins (wheat), secalin (rye) and hordein (ba...

Full description

Saved in:
Bibliographic Details
Other Authors: Pla, Marina F. de Escalada (Editor), Genevois, Carolina E. (Editor)
Format: eBook
Language:English
Published: Cham : Springer, [2023]
Subjects:
Gluten-free diet > Recipes.
Baked products.
Pasta products.
Baked products
Gluten-free diet
Pasta products
Recipes
Online Access:Click for online access
Table of Contents:
  • Everything it must be known about the relation of gluten to human health
  • Raw materials. Traditional and non-conventional cereals, pseudo-cereals, oilseeds and legumes
  • Non-cereals starch resources
  • Use of additives in gluten-free formulations
  • Fermented gluten-free baked goods
  • Gluten free non-fermented bakery
  • Gluten free edible films, coatings, and toppings
  • Gluten free pasta production and formulation design
  • Sensory analysis tools in developing gluten-free bakery and pasta products and their quality control
  • Regulation and labelling. Methods of analysis for the determination of gluten in foods.

Similar Items